Baking History

A Taste For The Past

Kuchen Roll (bbd #05)

Posted by bakinghistory on January 1, 2008


A slightly sweet yeasted dough with a touch of nutmeg and a flavorful prune-cinnamon filling

breadbakingday51_2_2.jpg This is my entry for bread baking day #05, hosted this time by Chelsea at Rolling in Dough, and initiated by Zorra. Chelsea proposed Filled Breads as a theme, and I decided to keep on the sweet side with this kuchen roll. The dough is actually barely sweet, which lets the prune-cinnamon filling really shine through. It is perfect with a glass of lemon tea.

bbd #05 roundup is here 

From the original recipes by Lizzie Black Kander (Mrs. Simon Kander)

In “The Settlement Cook Book”, 1901–USA

Kuchen Dough, No. 1

1 pint (470 ml) milk, scalded

1/2 cup (113g ) butter

1/2 cup (100) sugar

1 tsp (6 g) salt

5-1/2 to 6 cups (750 g-820 g) bread flour (or as needed)

yolks of 2 eggs (or 1 egg)

1-1/2 tsp (6 g) active dry yeast

grated nutmeg to taste

1 egg to shine the roll surface

Prune Filling

1 lb. (454 g) prunes

2 qt. (1.90 l) water

1 cup (200g) sugar

2 tbsp (30 ml) lemon juice

grated lemon zest

1 stick cinnamon (or 1 tsp of ground cinnamon)

Make the Filling

Soak the prunes in water for a few hours, then cook them in the same water, with (a stick of) cinnamon, until soft. Add sugar (1/4 cup of sugar every 2 cups of stewed prunes) and cook 2 minutes more. Take off the heat, add lemon juice to taste and lemon zest. Remove cinnamon stick (unless you used ground cinnamon) and process the prunes in a food processor or with an immersion blender till creamy. The quantity of sugar and lemon juice should be adjusted by taste; personally I prefer the filling to be rather tart.

Place the prepared filling in a covered glass container and refrigerate for at least 30 minutes. It can be prepared the day before.

Make the Kuchen Dough

Dissolve the yeast with 1 tsp of sugar in 1/2 cup of the warm milk and set aside till foamy. To the rest of the milk add the butter, sugar, salt, nutmeg and, when cool, the two beaten yolks or the beaten egg. Add some of the flour, mix well, add the yeast-milk mixture and then the rest of the flour, kneading on low speed with the dough hook attachment if using a stand mixer. The dough should be well developed, smooth, soft, supple and satiny; the amount of flour has to be adjusted so that the dough is not sticky but still fairly soft. Let the dough rise, in a covered container, until doubled and light. Then take the dough, press it flat with the palms of your hands in a rectangular shape, not too thin or it might tear, spread with prune filling leaving a little clean margin on one of the short sides. Roll up the dough, starting with one of the short sides and seal well the seams.

Let the shaped roll(s) raise, covered, till light. Gently brush the surface with the beaten egg glaze and bake in a preheated oven at 350°F (180°C) for about 35-40 minutes.

Cool the rolls on racks (unmold them if you used a pan). Slice and serve only when they are throughly cold.

The roll can be baked free form on a baking sheet lightly greased and floured, or arranged in a lightly greased bundt pan.

The dough can also be divided in two before rolling and filling to make two smaller rolls to bake free form or to arrange in a pan.


14 Responses to “Kuchen Roll (bbd #05)”

  1. Lewis said

    wonderful! This looks beautiful. I think have a not so sweet bread filled with sweet ingredients would truly make the insides stand out.

    I have been wanting to join in on these monthly bread bakes for a while but I never can seem to catch you guys. So, if you remember, the next time your doing one and need some help 😉 I am over at!

  2. bakinghistory said

    🙂 I’ll keep that in mind. However, the next bbd will be announced after the bbd #05 roundup that Chelsea will post soon. Visit her blog to find out.

  3. Mansi said

    Looks brilliant! nice work:) Happy 2008 and more delicius recipes!

  4. bakinghistory said

    @ Mansi: Thanks! and Thanks for visiting! Happy 2008 with wonderful recipes to you as well!! 🙂

  5. zorra said

    As I have a sweet tooth this is a bread for me! Looks delicious!
    Happy 2008!

  6. bakinghistory said

    @Zorra: Thank you! Happy 2008!! 🙂

  7. Susan said

    Beautiful! Happy New Year.

  8. bakinghistory said

    @Susan: Thank you; Happy 2008! 🙂

  9. Louise said

    Just dropped by to see what’s baking. Looks good enough to nibble on with my morning coffee. Happy New year! Really enjoyed the visit, Louise

  10. bakinghistory said

    @Louise: Hello! Thanks for visiting! 🙂

  11. ejm said

    Mmmm, this looks delicious! It reminds me of a layered cake I make each year at Christmas. The filling for your bread is virtually the same as the filling for the cake. The layers are flavoured with almond extract and cardamom. (I was sorry not to participate in this round of BBD; I even contemplated cheating and using our cake as my entry for BBD#5….)


  12. bakinghistory said

    @Ejm: Hello Elizabeth, thanks for visiting! I have just looked at your cake–I must try it!

  13. […] Here is what I did to make the bread: Apricot Roll and a Braid based on a Manuela’s recipe for Kuchen Roll […]

  14. elisfoods said

    That looks amazing! I am going to have to try it!
    Thanks for sharing!


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